Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, very cold and cubed
  • 3-4 tablespoons (45-60ml) ice water
  • 1 tablespoon olive oil
  • 1/2 cup (75g) diced cooked ham (good quality, like Black Forest)
  • 1/2 cup (75g) finely chopped vegetables (e.g., bell pepper, zucchini, onion)
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Gruyere cheese (or cheddar)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Pastry: Combine flour and salt. Rub in cold butter until it resembles breadcrumbs. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Muffin Tin: Grease the muffin tin well.
  3. Roll Out and Cut the Pastry: On a lightly floured surface, roll out the dough to about 1/8 inch (3mm) thickness. Cut out 9 cm circles and gently press them into the muffin tin cups.
  4. Blind Bake the Crusts: Line the pastry-lined cups with parchment paper and fill with baking beans. Bake at 375°F (190°C) for 15 minutes. Remove baking beans and parchment paper; bake for another 5 minutes until lightly golden.
  5. Prepare the Filling: While the crusts are baking, sauté the vegetables in olive oil until softened. Cool slightly.
  6. Assemble the Quiches: Divide the ham and sautéed vegetables among the partially baked crusts.
  7. Make the Egg Custard: In a bowl, whisk together the eggs, heavy cream, cheese, salt, and pepper.
  8. Fill and Bake: Pour the egg custard over the ham and vegetable mixture in each crust.
  9. Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the custard is set and lightly golden.
  10. Cool and Serve: Let the quiches cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm, at room temperature, or chilled.